Roast Beef, Peppers and Potatoes

If you have been following my blog you’ll notice my love for Martha Stewart’s magazine, Everyday Food. It is by far my favorite magazine because the recipes are easy, not overly complicated, if they aren’t naturally gluten-free, they are easily adaptable and there are so many great tips in them. My mom bought me a subscription when it was first published and over the years I have tried my best to keep up with it. If you don’t have a subscription you can find all the recipes online, however I suggest getting one of the magazines and checking it out for yourself.

Each time a new one comes in the mail I start flipping through it right away and marking all the recipes I want to try. I don’t always make them right away but I eventually get around to trying my hand at them. The recipe I made tonight comes from January/February 2007 Light edition. The recipe was 100% gluten-free (even if it doesn’t say so in the magazine, just read the ingredients). The only modification I made on this one was I omitted the onions. Such a simple meal and all in one pan! Quick, easy, great tasty and easy clean up! Bryan really liked this meal and said he wouldn’t mind having it again!

3/4 pound white new potatoes, well scrubbed and cut into 1-inch chunks

5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers)

2 tablespoons olive oil

Coarse salt and ground pepper

2 1/2 pounds eye-of-round beef roast

3/4 teaspoon dried thyme

Directions

Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.

Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.

3 thoughts on “Roast Beef, Peppers and Potatoes”

We had a lot of roast beef growing up on the farm, you’ve reminded me of those days! I’ll have to pick up a roast this week. What other veggies could you roast along with the beef, if you had them? Tomato and zucchini perhaps?

Oh I think zucchini would be great!! The originally recipe called for onion but Bryan is allergic so we just left them out…it also called for yellow and orange peppers but we had red. I guess you could use any veggie that you had on hand, or even sweet potatoes!